Game Day Reubens are perfect to serve on SuperBowl Sunday. These sandwiches are substantial enough to satisfy even the hungriest armchair quarterbacks. They can even be assembled a day ahead, wrapped in foil, and refrigerated until it’s time to heat them for serving. The components for these easy sandwiches – deli thin sliced corned beef, jarred sauerkraut, pre-sliced Swiss cheese, bottled thousand island dressing, and bakery pumpernickel/rye rolls - can all be purchased at the grocery store with almost no hands-on prep. The sandwiches can be assembled in 15-20 minutes. 30 minutes before it’s time to serve, they can be popped in the oven to heat through and melt the cheese.
For those with a little time, the dough for Pumpernickel Rye Rolls can be made easily in the automatic bread machine. Shaping is a cinch, since the dough is cut into strips and simply twisted into knots. Whether fresh bakery rolls (often excellent) or homemade rolls (incredible) are used, these hearty sandwiches are so good they’ll be requested for a quick supper with a bowl of soup often during the colder months. They should be served in the foil, since the cheese melts and becomes crusty and delicious; not a thing to waste.

Preheat the oven to 350°. Cut the rolls almost through lengthwise and lay them out open on the counter.
Dump the sauerkraut into a fine strainer, rinse well with cold water, and press to remove all moisture; set aside.
Spread about a tablespoon of Thousand Island dressing on the cut sides of each bun. Top the bottom buns with a slice of Swiss cheese. Top the top buns with corned beef. Divide the sauerkraut among the sandwiches, placing it on the cheese. Put the tops sandwiches together and wrap them tightly in the foil sheets.
Bake 20-30 minutes or until heated through and the cheese is melted.